Arugula Salad with Honey Sriracha Salmon & Egg

People hate on salads, but the reason I find them so appealing is because you can put so much in them without it tasting weird. I love to experiment with different proteins, healthy fats, nuts, and seeds, and the more that goes into my salad, the merrier. This one is extra loaded with protein, as it has both salmon and soft-boiled egg. 

Ingredients (Serves 1)

Honey Sriracha Salmon

• 1 small filet wild-caught salmon
• Drizzle of Sriracha
• Drizzle of honey

Salad

• 1 pasture-raised egg
• 2 cups arugula
• 4-5 heirloom cherry tomatoes, halved
• 1/2 avocado, sliced
• 1-2 tablespoons almond milk ricotta cheese (or cheese of choice)
• 1 teaspoon hemp seeds
• Handful of radish greens
• Juice of 1 lemon
• 1 tablespoon extra virgin olive oil
• Dash of salt and pepper

To make the salmon:

1. Preheat oven to 400 degrees. Spread salmon on an aluminum foil-lined baking sheet. Add a drizzle of Sriracha and honey, and spread over the top of the salmon. Bake for 20-25 minutes until salmon is flaky on the outside and has turned pink.

To make the egg: 

1. While salmon is cooking, prepare the soft-boiled egg. Add the egg to a small pot and fill with water. Bring to a boil, and remove from heat. Let egg sit in the hot water for exactly 6 minutes. When time is up, submerge the egg (still in shell), in cold water, and keep to cool.

To make the salad: 

1. Add arugula to a large bowl, along with tomatoes, avocado, salmon, and egg. Top with ricotta cheese, hemp seeds, and radish greens.

2. Add lemon juice, olive oil, and a small dash of salt and pepper. Toss to serve. 

Summer Vegetable Arugula Salad

I love summer, not just because of the abundant sunshine, but because there is so much good produce! I've been in the habit of preparing a bunch of fresh vegetables during the week and keeping them on hand to throw into salads and bowls. It makes cooking so effortless, and I feel so healthy. This salad is vegetarian and gluten-free, and it can be made vegan by cooking the zucchini in olive oil instead of ghee butter. It's loaded with all of the veggies so you can feel light and refreshed this summer.

Ingredients (serves 1)

• 2 cups arugula
• 2 baby gold potatoes, chopped
• 1 teaspoon ghee butter (substitute olive oil if vegan)
• 2 cloves garlic, chopped
• 1 medium zucchini, sliced and quartered
• 2 medium red radishes, sliced
• 1/4 cup halved cherry tomatoes
• 1-2 tablespoons ricotta cheese (I used Kite Hill almond milk ricotta so it's dairy free!)
• 1/2 avocado, sliced
• 1 tablespoon extra virgin olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

1. In a large bowl, add in the arugula.

2. In a small, microwave-safe bowl, add in potatoes and microwave for 2-4 minutes until potatoes have softened.

3. While potatoes are softened, prepare the zucchini. Add ghee butter to a medium pan on medium-low heat, and add in zucchini and garlic. Cook for 3-4 minutes until zucchini has softened. Remove from heat and let cool for a minute or two. 

4. Add zucchini to the bowl with arugula, along with cooked potatoes, radishes, tomatoes, and ricotta. Top with avocado, and toss in olive oil and vinegar. Top with salt and pepper to taste. 

Kale Salad with Roasted Chickpeas & Golden Beets

The best salads are one that you come up with on the spot using ingredients you already have at home. Some people hate salads, but I love them because no one salad is ever the same. If you're vegan, you can remove the Parmesan cheese from this salad and be good to go.

Ingredients (serves 1)

• 2 medium golden beets
• 2 cups chopped kale leaves
• Dash of sea salt
• 1/2 tablespoon extra virgin olive oil
• 1/4 cup chopped cherry tomatoes
• 1/2 avocado, sliced
• Juice of 1 small lemon
• Shredded Parmesan cheese, to taste
• Black pepper, to taste

Ingredients for Chickpeas:

• 1/2 (15 ounce) can chickpeas, rinsed and rained
• 1/2 tablespoon extra virgin olive oil
• Cumin
• Paprika
• Thyme
• Oregano

1. Preheat oven to 425 degrees Fahrenheit. Cut off the stems/leaves of the beets, rinse them off, and pat them dry with a paper towel. Wrap them up whole in tinfoil, and place on a baking sheet. Roast for about 45-55 minutes until beets are soft and skin is easily peeled off.

2. Prepare the chickpeas by adding them to a medium bowl along with olive oil, and a dash of cumin, paprika, thyme, and oregano. Toss to coat. Add to an aluminum foil lined baking sheet and bake for 20-25 minutes (also at 425) until chickpeas are crispy. 

3. While beets and chickpeas are roasting, add kale to a large bowl along with olive oil and salt. Massage with your hands to break down the fiber of the kale. Add tomatoes and kale to the bowl.

4. When beets are ready, peel off the skin and cut into pieces. Add to the salad along with chickpeas. Top with lemon juice, Parmesan cheese, and black pepper, and toss until everything is mixed together and evenly coated with the lemon juice. 

Salmon with Zoodles and Kale Pistachio Pesto

Don't forget! You can buy a copy of my Spiralizer Recipe Book on Amazon or Barnes & Noble! 

This meal may be light, but it's especially filling, thanks to its protein and fat content. Zucchini is used instead of spaghetti in a flavorful, cheese-less pesto and is topped with a simple salmon that can be mixed in with the noodles or eaten on the side. 

Ingredients (serves 1)

• 1 large salmon filet
• 1 1/2 teaspoons extra virgin olive oil, divided
• Dash of salt and pepper
• 1/2 small lemon
• 2 large zucchini

Kale Pistachio Pesto

• 1 1/2 cups kale
• 2 tablespoons pistachio nutmeats
• 1 large garlic clove
• 2 tablespoons extra virgin olive oil
• Juice of 1 large lemon
• Dash of salt

1. Preheat oven to 425 degrees Fahrenheit. Spread the salmon filet on an aluminum-foil lined baking sheet. Drizzle on 1/2 teaspoon olive oil and add a dash of salt and pepper. Squeeze the lemon juice over the filet and transfer to the oven. Bake for 15-20 minutes until salmon is flaky. 

2. While salmon is baking, prepare the zoodles and pesto, beginning with the pesto. Combine pesto ingredients in a blender or food processor, and blend until pesto is smooth but still has texture. Set aside.

3. Cut off both ends of the zucchini and cut in half crosswise. Spiralize using a small noodle blade. In a large pan, heat up remaining 1 tablespoon olive oil. Add zucchini noodles, and cook for about 2 minutes until noodles have just begun to soften. Remove from heat, and add pesto, tossing the noodles so they're evenly coated. 

4. Transfer to a plate and top with salmon. Serve warm. 

Milk and Eggs Giveaway

If you follow me on Instagram, you've probably seen me post about Milk and Eggs, a grocery delivery service that I love. I am a fan of Milk and Eggs for a few reasons. First, it has a ton of my favorite brands, including Kite Hill Cheese and Vital Farms. Second, the produce comes straight from the farms, which means prices are lower since there is no middleman. Third, it delivers directly to your doorstep, which makes life so easy when you don't have time to go to the grocery store.

There are also subscription option to have groceries delivered on a weekly/bi-weekly schedule. So far, the service is only in the LA and OC regions, but you can check the map on their site to see if you live within the area. 

Through Milk and Eggs, you can order anything from fresh kale and tomatoes, cold brew, vegan cheese, juices, sauces, and more. You do have to order a day or two in advance, but it arrives early in the morning, so you're good to go even in time for breakfast. Want to try it yourself? Check the information below to get a chance to win free groceries!

**So here's the giveaway**

You have a chance to win a $100 gift card to Milk and Eggs, and all you have to do is sign up for their email subscription list here. The deadline to enter is next Friday, June 2nd. Winner will be selected at random!

In the meantime, you can also use my special code "KALE" at checkout to get $15 off any order of $35 or more.